Baked Basil Fries
A Parmesan cheese and basil coating provides these "homegrown" fries with their pleasant taste. "Seasoned with garlic powder and baked in the oven, they're a zippy alternative to deep-fat fried potatoes," notes Tammy Neubauer of Ida Grove, Iowa.
Reviews
These were just ok,I won't make them again.
And they smell amazing while baking! A family favorite.
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Wonderful flavor. The recipe says to use a non-stick cooking spray. That's what I did and had no sticking problems.
Great fries but fries tend to stick to pan so I'll try the suggestion made to use foil next time.
These were great! i did need a little more olive oil, and I recommend either oiling the baking sheet or using oiled tin foil -- the fries tended to stick.
A great recipe. You may need a little more oil depending upon the size of the potatoes. I tossed them in a bowl-no bags. I would use a larger pan for more surface area too. The ones touching the pan were "Yummy Crispy"!
Just made these for the first time. Perfect! I wish I had used a bigger pan to increase the surface area but in the end these were great with my family's burger night. Much healthier than other sides.
My family thought these were GREAT!!! We eat potatoes frequently and this made them taste different than just a normal baked potatoe!!!!
These are wonderful. I double the recipe and reheat.